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Carrot Cake Pancakes

Carrot Cake Pancakes
This image courtesy of ezgf.blogspot.com

These deliciously sweet Carrot Cake Pancakes are almost like having dessert for breakfast. But this breakfast recipe idea provides some beta carotene in each tasty bite. And they’re drizzled with a lower fat cream cheese glaze and a sprinkling of chopped toasted walnuts for a breakfast that seems more like dessert without as much guilt.

Notes


If you’re not following a gluten free diet you can substitute either 1 cup of regular Bisquick or 1 cup of flour mixed with 1 tsp baking powder, ½ tsp bking soda, and 1/8 tsp salt.  The batch made nine 4 inch pancakes but you can double the recipe as needed.  Leftover pancakes can be frozen in an airtight container with sheets of waxed paper between each pancake.



For more gluten-free recipes, check out Anne's Featured Foodies profile.

Preparation Time15 min

Cooking Time15 min

Ingredients

  • 1 cup grated carrots
  • 3/4 cup low fat milk
  • 1 egg
  • 4 ounces applesauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup gluten free Bisquick (see notes for regular instructions)
  • FOR THE GLAZE:
  • 3 ounces low fat cream cheese
  • 6 tablespoons confectioner's sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon low fat milk
  • 1/2 cup walnuts for garnish

Instructions

  1. To make the glaze, microwave the cream cheese for 30 seconds then stir in the confectioner’s sugar and vanilla. Add the milk in small increments until the glaze reaches the consistency you want then set it aside.

  2. To make the pancakes, microwave the grated carrots on high for 90 seconds then set aside.

  3. In a medium bowl, whisk together the milk, egg, applesauce, brown sugar and pumpkin pie spice until well combined.

  4. Stir in the grated carrots, then the Bisquick and stir until well incorporated but don’t over-mix.

  5. Add a little butter or nonstick spray to a large skillet or griddle over a medium-low heat. Drop the batter by 1/8 cup measures onto the pan.

  6. Let them cook for 3-5 minutes on the first side or until the pancakes begin to look dry and bubbles begin to form on the surface then flip them with a spatula. They won’t need much time on the second side maybe a minute or two.

  7. Drizzle the finished pancakes with the cream cheese glaze, then top with the walnuts and serve.

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